Reviews 7

7 Ratings

NANCY-PGH

2/16/2003

This sugar-free cookie is really good as is, but I took it a step further and used this as a thumbprint cookie, putting the indentation in the middle before baking and then filling the "thumbprint" with sugar-free jelly after they cooled. This really made a fantastic cookie even better!!!

ROYALBLUE33179

3/6/2005

Hello, my dad is a diabetic and wanted to make him some cookies. I made a couple of alterations to make this recipe actually taste good instead of plan like many many recipes! LOL! OK, I talk alot. . . let me tell you what I did:
I only made half the recipe first.
I substituted 2 Tablespoons of artificial sweetener and used 2 Tbs of fresh squeezed orage juice. I didn't use half of that amount because I really wanted the taste of it.
1/2 of vanilla and of course the margarine
Instead of adding water I again used 2 Tablespoons of orange juice :)
1 cup of flour
Since I didn't have any peanuts or peanut butter with nuts I didn't use the egg white or the peanuts; I used instead 1/2 cup of creamy peanut butter, 1/2 cup of raisins, and I grated a large, fresh orange and used half of the gratings, plus I used a dash of nutmeg and cinnamon.
Every oven seems to cook or bake differently anyway it baked very nicely for 20 minutes. They came out soft and a little sweet because of the raisins. I will make it again.
You can e-mail me at royalblue33179@AOL.com about my alterations in this recipe, tell me what you think. Type in the subject box peanut butter cookies.
Goodbye and happy baking.

DMARIES

1/10/2004

Something must be missing--probably an egg. When I took these out of the oven, they literally disintegrated! Looking at the recipe now, I see there's nothing to bind the cookies--it's basically butter and flour. Add an egg, and these would probably be very tasty.